Follow
Berta Baca-Bocanegra
Berta Baca-Bocanegra
Profesora Ayudante Doctora, Universidad de Sevilla
Verified email at us.es - Homepage
Title
Cited by
Cited by
Year
Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopy
J Nogales-Bueno, B Baca-Bocanegra, A Rooney, JM Hernández-Hierro, ...
Food Chemistry 232, 602-609, 2017
812017
Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin
J Nogales-Bueno, B Baca-Bocanegra, A Rooney, JM Hernández-Hierro, ...
Talanta 167, 44-50, 2017
662017
Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins
J Nogales-Bueno, B Baca-Bocanegra, FJ Rodríguez-Pulido, FJ Heredia, ...
Food Chemistry 172, 559-564, 2015
602015
Feasibility study on the use of a portable micro near infrared spectroscopy device for the “in vineyard” screening of extractable polyphenols in red grape skins
B Baca-Bocanegra, JM Hernández-Hierro, J Nogales-Bueno, FJ Heredia
Talanta 192, 353-359, 2019
442019
Comparative study on the use of three different near infrared spectroscopy recording methodologies for varietal discrimination of walnuts
J Nogales-Bueno, L Feliz, B Baca-Bocanegra, JM Hernández-Hierro, ...
Talanta 206, 120189, 2020
322020
Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time
B Gordillo, B Baca-Bocanegra, FJ Rodriguez-Pulído, ML González-Miret, ...
Food Chemistry 206, 249-259, 2016
312016
Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging
B Baca-Bocanegra, J Nogales-Bueno, JM Hernández-Hierro, FJ Heredia
Food chemistry 244, 206-212, 2018
262018
Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared …
J Nogales-Bueno, B Baca-Bocanegra, MJ Jara-Palacios, ...
Food chemistry 221, 1685-1690, 2017
242017
Optimization of protein extraction of oenological interest from grape seed meal using design of experiments and response surface methodology
B Baca-Bocanegra, J Nogales-Bueno, JM Hernández-Hierro, FJ Heredia
Foods 10 (1), 79, 2021
232021
Assessment of total fat and fatty acids in walnuts using near-infrared hyperspectral imaging
J Nogales-Bueno, B Baca-Bocanegra, JM Hernández-Hierro, R Garcia, ...
Frontiers in Plant Science 12, 729880, 2021
222021
Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides
B Baca-Bocanegra, L Martínez-Lapuente, J Nogales-Bueno, ...
Carbohydrate Polymers 287, 119365, 2022
172022
Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content
J Nogales‐Bueno, B Baca‐Bocanegra, FJ Heredia, JM Hernández‐Hierro
Journal of food science 85 (2), 324-331, 2020
142020
Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging
J Nogales-Bueno, B Baca-Bocanegra, L Romero-Molina, ...
LWT 134, 110201, 2020
132020
Screening of wine extractable total phenolic and ellagitannin contents in revalorized cooperage by-products: evaluation by Micro-NIRS technology
B Baca-Bocanegra, J Nogales-Bueno, I García-Estévez, ...
Food and bioprocess technology 12, 477-485, 2019
122019
Estimation of total phenols, flavanols and extractability of phenolic compounds in grape seeds using vibrational spectroscopy and chemometric tools
B Baca-Bocanegra, J Nogales-Bueno, FJ Heredia, JM Hernández-Hierro
Sensors 18 (8), 2426, 2018
92018
Influence of oak wood chips–grape mix maceration on the extraction of anthocyanins from low-extractable anthocyanin content red grapes
B Baca-Bocanegra, J Nogales-Bueno, FJ Heredia, JM Hernández-Hierro
European Food Research and Technology 244, 729-734, 2018
62018
Hyperspectral imaging—a novel green chemistry technology for the oenological and viticultural sectors
J Nogales-Bueno, FJ Rodríguez-Pulido, B Baca-Bocanegra, ...
Agricultural Research Updates; Gorawala, P., Mandhatri, S., Eds, 45-56, 2016
62016
Valorization of American barrel-shoot wastes: effect of post fermentative addition and readdition on phenolic composition and chromatic quality of syrah red wines
B Baca-Bocanegra, J Nogales-Bueno, JM Hernández-Hierro, FJ Heredia
Molecules 25 (4), 774, 2020
52020
On the use of vibrational spectroscopy and scanning electron microscopy to study phenolic extractability of cooperage byproducts in wine
B Baca-Bocanegra, J Nogales-Bueno, B Gorey, FJ Heredia, HJ Byrne, ...
European Food Research and Technology 245, 2209-2220, 2019
32019
Near infrared hyperspectral imaging: recent applications in the oenological and viticultural sectors
B Baca-Bocanegra, J Nogales-Bueno, FJ Rodríguez-Pulido, ...
NIR news 27 (6), 14-18, 2016
32016
The system can't perform the operation now. Try again later.
Articles 1–20